Indian spiced beans on toast
A filling low potassium, low phosphate, and low protein meal. Ideal when you want a speedy lunch or supper.
Chef
Ingredients
1 teaspoon cumin seeds
1 teaspoon curry powder
1 tablespoon olive oil
1 red onion
2 garlic cloves
1 red chilli
800g haricot or cannellini beans in water
4 slices sourdough bread
10g unsalted butter
Black pepper
300ml low salt chicken stock
20g fresh coriander (optional)
Method
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Step 1
Heat the oil in a frying pan, add the cumin seeds and curry powder cooking for 1 minute, being careful not to burn the spices.
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Step 2
Finely chop the onion, garlic and chilli. Add to the pan and cook until soft. Strain and stir in the beans.
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Step 3
Stir in the chicken stock and simmer for 8-10 minutes until the sauce has thickened and then stir in butter.
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Step 4
Thickly slice and toast the bread. Season the beans with pepper and add the coriander if using. Serve the beans on top of the toast.
Food facts
The bread and beans are the main sources of carbohydrate in this recipe and the value has been provided for those who have been trained in insulin adjustment.
This dish is low in potassium and can be enjoyed for lunch or dinner as part of a low potassium diet. This is a suitable meal for anyone on a phosphate restricted diet as it is low in phosphate. If you have been prescribed a phosphate binder, ensure you take them with this dish.
This is a low protein dish and is therefore suitable for those following a low protein diet.
Use gluten-free bread and check that the stock you use is also gluten free.
Use vegetable stock for a vegetarian/vegan alternative.
This is a relatively healthy meal however, if you would like to reduce the fat content further, you could use a low fat spread in place of butter and a low-calorie spray oil in place of the olive oil. There is the no added salt in this recipe, but it does contain a small amount of salt, which makes it slightly above the range to be classified a low salt dish.
This is an inexpensive recipe, however, to reduce the cost you could consider using chilli flakes in place of a fresh chilli and omit the chopped coriander.
The beans can be kept in the fridge in an airtight container for up to 3 days. Do not store the toasted bread.
If you only have baked beans, rinse off the tomato sauce and use these in place of the haricot or cannellini beans. If you would like to make a smaller portion you can adapt the recipe by divide the recipe for your desired serving.